Lasagna – Food full of Memories
Pane-Bistecca
Lasagna – a feast for my family!
But first, I want to clarify the difference between the words lasagna and lasagne! Lasagna is the Italian word for this pasta dish, it is singular, because most of the time you only serve one lasagna, not several. Lasagne is therefore the plural and therefore this word, written this way, is wrong on every menu card in the German-speaking area! I do not want to order several lasagne, but only one lasagna!
Lasagna originated in ancient Rome and so it is no wonder that I first ate it, as a small child, in Rome at my Zia Lisa’s house. Layers of thin, wonderfully soft pasta, in a meaty tomato sauce, with a cheesy white sauce in between that was new to me… I, being a pasta spurner loved it so much!
From then on, it was the meal that my mom, full-blooded Italian, always cooked for special occasions or invitations. Of course, she made the pasta herself, everything from A to Z was homemade.
She was in the little kitchen all day, working, stressed because sometimes not everything went as she wanted, often cursing in several languages when she scalded her fingers on the hot pasta, and at the end of the day we all sat around the table and couldn’t eat enough lasagna. (Now that’s not quite right, because Mom usually made 2-3 lasagne right away so we wouldn’t be hungry either). Mom was showered with compliments because the lasagna was incredibly good and at the end of the evening, she fell into bed exhausted but happy! Mami, I miss you dearly! (and your Lasagna!)
This recipe participates in the Blog Event Food full of Memories on Zorras Blog Kochtopf which is hosted by the charming Ole from Nimmersatt And of course I’m there with my memories!
But first, I want to clarify the difference between the words lasagna and lasagne! Lasagna is the Italian word for this pasta dish, it is singular, because most of the time you only serve one lasagna, not several. Lasagne is therefore the plural and therefore this word, written this way, is wrong on every menu card in the German-speaking area! I do not want to order several lasagne, but only one lasagna!
Lasagna originated in ancient Rome and so it is no wonder that I first ate it, as a small child, in Rome at my Zia Lisa’s house. Layers of thin, wonderfully soft pasta, in a meaty tomato sauce, with a cheesy white sauce in between that was new to me… I, being a pasta spurner loved it so much!
From then on, it was the meal that my mom, full-blooded Italian, always cooked for special occasions or invitations. Of course, she made the pasta herself, everything from A to Z was homemade.
She was in the little kitchen all day, working, stressed because sometimes not everything went as she wanted, often cursing in several languages when she scalded her fingers on the hot pasta, and at the end of the day we all sat around the table and couldn’t eat enough lasagna. (Now that’s not quite right, because Mom usually made 2-3 lasagne right away so we wouldn’t be hungry either). Mom was showered with compliments because the lasagna was incredibly good and at the end of the evening, she fell into bed exhausted but happy! Mami, I miss you dearly! (and your Lasagna!)
This recipe participates in the Blog Event Food full of Memories on Zorras Blog Kochtopf which is hosted by the charming Ole from Nimmersatt And of course I’m there with my memories!
Ingredients
For the Béchamel Sauce:
2 tbsp Butter
2 tbsp Flour
500 ml Milk
30 g Parmesan grated
Salt and Pepper
Nutmeg
1 Portion Bolognese Sauce (without Pig Trotters)
600 g fresh Lasagne PastaLeaves (I found fresh pasta which didn’t have to be cooked. If you are not able to get this pasta you can use the dried pasta plates) (or homemade Pasta, cooked)
Mozzarella Cheese
20 g Parmesan, grated
5 g Butter
And:
Instructions
1
Step 1
For the Béchamel sauce melt the butter in a pot and add the flour. Mix very well with a whisk until all sticks together. Then add the milk, season well and add the grated cheese. Whisk well until the sauce has thickened.
2
Step 2
Grease a big gratin dish with the butter. Add a soup ladle of Bolognese sauce and spread it on the bottom of the dish. Do the same with the Bechamel sauce. Cut the pasta sheets into the right size and lay them on top of the sauce. Add some Bolognese sauce and Bechamel sauce.
3
Step 3
Go on putting layers of pasta and sauce and finish with a layer of Bolognese sauce and Bechamel sauce. Cut the mozzarella into slices and put them on top. Sprinkle the Parmesan over the whole dish.
4
Step 4
Bake the Lasagne in the oven at 180 C for 40 minutes.
Notes
Let the Lasagne rest for 5 minutes before cutting. It will be easier to serve.
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